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As the leaves begin to turn and the air grows crisp, there's nothing quite like a comforting bowl of pasta to warm your soul. Enter Creamy Butternut Squash Penne, a delightful dish that captures the essence of fall with its rich flavors and creamy texture. This recipe not only highlights the seasonal star, butternut squash, but also embraces the spirit of cozy dinners with family or friends. Whether you’re seeking a heartwarming meal or a dish that can cater to various dietary preferences, this creamy penne offers versatility that will impress everyone at the table.

Creamy Butternut Squash Penne

Discover the comforting flavors of fall with this Creamy Butternut Squash Penne recipe. Perfect for cozy dinners, this dish combines rich butternut squash with creamy sauce, ensuring each bite is a warm embrace of seasonal goodness. Packed with nutrients and versatile for various dietary preferences, it's easy to prepare and deliciously satisfying. Elevate your autumn meals with this heartwarming pasta that will impress family and friends alike.
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Ingredients
  

12 oz penne pasta

1 medium butternut squash (about 2-3 lbs), peeled and diced

2 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

1/2 tsp nutmeg

1/2 tsp ground cinnamon

Salt and pepper to taste

3/4 cup grated Parmesan cheese (or nutritional yeast for dairy-free)

Fresh sage leaves, torn, for garnish

Optional: Crushed red pepper flakes for a kick

Instructions
 

Prep the Squash: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on the baking sheet and roast for about 25-30 minutes, or until tender and lightly caramelized.

    Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

      Sauté the Aromatics: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.

        Blend the Sauce: Once the butternut squash is roasted, transfer it to a blender or food processor. Add the sautéed onion and garlic, vegetable broth, heavy cream, nutmeg, and cinnamon. Blend until smooth. Adjust seasoning with salt and pepper to taste.

          Combine: Return the blended sauce to the skillet over low heat. Add the cooked penne and toss to combine. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached. Stir in the grated Parmesan cheese until melted and creamy.

            Serve: Divide the creamy butternut squash penne among serving plates. Garnish with torn sage leaves and a sprinkle of red pepper flakes, if desired. Enjoy your delicious fall-inspired dish!

              Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings